Best 6 Octopus In Tomato Sauce Recipes
Octopus in tomato sauce is a classic seafood dish that combines the tender texture of octopus with a rich, flavorful sauce. Whether you are a seasoned cook or a beginner, there are a few key steps to follow to ensure a successful and delicious meal. This guide will walk you through the process of choosing the right octopus, preparing and cooking it properly, and creating a flavorful tomato sauce that will complement the dish perfectly.
Let's cook with our recipes!
OCTOPUS IN TOMATO SAUCE
Enjoy this traditional recipe from Malta which makes a very flavorful sauce for octopus with potatoes, tomatoes, red wine and a hint of citrus that can be served over spaghetti, or just on its own.
Provided by 112
Categories World Cuisine Recipes European Spanish
Time 1h30m
Yield 4
Number Of Ingredients 18
Steps:
- Place the octopus into a large pot and fill with enough lightly salted water to cover. Bring to a boil, and then simmer over medium heat until octopus is opaque, about 15 minutes. Drain and allow to cool slightly; cut into bite-size pieces.
- Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, mint leaves, curry powder and mixed spice; cook and stir until onion is soft. Season to taste with salt and pepper. Mix in the octopus pieces, wine, lemon zest and orange zest. Simmer for 3 to 4 minutes to blend the flavors, then stir in the tomatoes, tomato paste, peas, potatoes, olives and bay leaves. Cover and simmer over low heat until potatoes and octopus are tender, about 45 minutes.
Nutrition Facts : Calories 498.8 calories, Carbohydrate 44 g, Cholesterol 127.8 mg, Fat 11.5 g, Fiber 6.4 g, Protein 45 g, SaturatedFat 1.8 g, Sodium 1095.1 mg, Sugar 9.8 g
OCTAPODI KOKKINISTO (GREEK OCTOPUS IN TOMATO SAUCE)
Octopus is an incomparable treat. I love it grilled, in a salad or in tomato sauce. For many, cooking octopus may seem daunting - but I assure you, it couldn't be easier. Serve this dish with hand-cut french fries or with rice. Never add water; you want the octopus to cook in its own juices for best flavor.
Provided by Diana Moutsopoulos
Categories World Cuisine Recipes European Greek
Time 1h30m
Yield 6
Number Of Ingredients 7
Steps:
- Place the octopus pieces into a large saucepan. Cover, and cook over medium-high heat until the octopus has released its juices, 10 to 15 minutes. Uncover, and continue simmering until the liquid has reduced to 3 to 4 tablespoons, 20 to 25 minutes.
- Drizzle the octopus with olive oil, then stir in the onions and bay leaves. Cook and stir until the onions have softened, about 10 minutes. Add the tomatoes, salt, and pepper. Reduce heat to medium-low, cover, and simmer until the octopus is tender and the sauce has thickened, about 25 minutes. Cook uncovered for the last 10 minutes if the sauce is too thin.
Nutrition Facts : Calories 411.7 calories, Carbohydrate 14.6 g, Cholesterol 72.7 mg, Fat 28.8 g, Fiber 2.4 g, Protein 24.2 g, SaturatedFat 4.1 g, Sodium 502.4 mg, Sugar 5.5 g
OCTOPUS IN TOMATO SAUCE
Steps:
- In a pan, heat up the extra-virgin olive oil. Add the garlic, chile peppers, and anchovies and let cook together. Add the tomato puree, octopus, salt, and black pepper and stir. Let the octopus cook for approximately 1 hour, or until tender. Stir in the parsley and serve.
OCTOPUS WITH SPICY TOMATO LINGUINE
Provided by Food Network
Time 1h45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- On a flat work surface or cutting board, pound the whole octopus using a skillet, a meat tenderizer, or other heavy object. Pounding will help tenderize the octopus flesh. Then, using kitchen shears or a sharp knife, cut and remove the tentacles of the octopus, making sure to cut up and around the webbing. Discard the octopus head. Bring a large pot of salted water to a boil. Add the octopus tentacles, reduce the heat, and simmer for 1 hour. Check the octopus with a fork to check for doneness. Once the octopus is tender, drain and cut the tentacles into 1 1/2 to 2-inch pieces and set aside.
- In a large deep skillet, heat 1/4 cup olive oil over medium heat. Add garlic and red pepper flakes. Cook for about 4 minutes, or until the mixture is fragrant. Add the crushed tomatoes and salt, and then allow the sauce to simmer for 10 to 15 minutes. Stir in the olives, and check if more salt is needed. When the octopus is ready, add to the sauce.
- Meanwhile, cook the pasta in a large pot of boiling salted water until it is al dente. Drain and place in a large bowl. Add the octopus and sauce to bowl and toss together. Top the pasta with fresh parsley and serve.
OCTOPUS WITH GARLIC SAUCE
Adapted from Aglaia Kremezi's "Foods of the Greek Islands"
Provided by Molly O'Neill
Categories dips and spreads, appetizer
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 2
Steps:
- If using fresh octopus, rinse it well and place in a heavy, nonreactive pot. Cook over medium heat, covered, for 10 minutes. Reduce the heat to low and simmer for 20 minutes, or until the octopus is fork-tender, adding a few tablespoons of water as needed. If using frozen octopus, place it in the pot still frozen and cook over medium-low heat, turning frequently, until thawed. Remove from heat.
- Drain the octopus, reserving the cooking liquid, and cut it into bite-size pieces. Place in a serving bowl. Stir in a few tablespoons of the cooking liquid to thin the dip to sauce consistency. Pour over the octopus and cool to room temperature. Garnish with reserved capers and serve.
Nutrition Facts : @context http, Calories 107, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 1 gram, Fiber 0 grams, Protein 17 grams, SaturatedFat 0 grams, Sodium 262 milligrams, Sugar 0 grams
BABY OCTOPUS IN TOMATO SAUCE
Easy and tasty. Traditionally Italian bread called Friselle are used but sourdough or other peasant style bread would work as well - or even pasta or rice.
Provided by ballarat
Categories Octopus
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- rinse octopus well and remove "beak" from base of head.
- drain well.
- In a large heavy based saucepan combine the octopus, tomatoes, oil, parsley (reserve 1 tablespoon of parsley for garnish), crushed garlic, and red pepper flakes.
- Cover and cook over low heat for about 45 minutes, stirring occasionally.
- Uncover the pan and cook for 15 minutes more until the octopus is tender and the sauce is thick (pierce with knife to test).
- Sprinkle the friselle with water to soften slightly.
- Divide the friselle, or slices of toasted sour dough among 6 plates.
- top with the octopus and sauce and garnish with the reserved chopped parsley.
Nutrition Facts : Calories 217.1, Fat 10.7, SaturatedFat 1.6, Cholesterol 72.6, Sodium 352.9, Carbohydrate 6.2, Fiber 0.8, Sugar 1.6, Protein 23.2
Tips:
- Choose fresh octopus: Look for an octopus with bright, shiny skin and firm tentacles. Avoid any octopus with a slimy or dull appearance.
- Tenderize the octopus: Before cooking, tenderize the octopus by boiling it for a few minutes or by using a mallet to pound it.
- Use a variety of vegetables: This recipe calls for tomatoes, onions, and garlic, but you can also add other vegetables such as bell peppers, zucchini, or carrots.
- Simmer the sauce: Simmer the sauce for at least 30 minutes to allow the flavors to meld.
- Serve with your favorite sides: Octopus in tomato sauce can be served with a variety of sides, such as rice, pasta, or bread.
Conclusion:
Octopus in tomato sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The octopus is tender and flavorful, and the sauce is rich and tangy. With a few simple tips, you can make this dish that will impress your family and friends.
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